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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Conventional and nonconventional strategies for controlling bacterial contamination in fuel ethanol fermentations

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Ceccato-Antonini, Sandra Regina
Total Authors: 1
Document type: Review article
Web of Science Citations: 5

Ethanol bio-production in Brazil has some unique characteristics that inevitably lead to bacterial contamination, which results in the production of organic acids and biofilms and flocculation that impair the fermentation yield by affecting yeast viability and diverting sugars to metabolites other than ethanol. The ethanol-producing units commonly give an acid treatment to the cells after each fermentative cycle to decrease the bacterial number, which is not always effective. An alternative strategy must be employed to avoid bacterial multiplication but must be compatible with economic, health and environmental aspects. This review analyzes the issue of bacterial contamination in sugarcane-based fuel ethanol fermentation, and the potential strategies that may be utilized to control bacterial growth besides acid treatment and antibiotics. We have emphasized the efficiency and suitability of chemical products other than acids and those derived from natural sources in industrial conditions. In addition, we have also presented bacteriocins, bacteriophages, and beneficial bacteria as non-conventional antimicrobial agents to mitigate bacterial contamination in the bioethanol industry. (AU)

FAPESP's process: 14/17794-2 - Utilization of antimicrobial agents to control the contamination by Dekkera bruxellensis and Lactobacillus spp. in the ethanolic fermentation
Grantee:Sandra Regina Ceccato Antonini
Support Opportunities: Regular Research Grants
FAPESP's process: 11/17928-0 - The wild yeasts in the industrial fermentation environment: effect of the fermentation system, ferment treatment, type of substrate and bacteria upon the alcoholic fermentation contaminated by wild yeast strains of S. cerevisiae and D. bruxellensis
Grantee:Sandra Regina Ceccato Antonini
Support Opportunities: Regular Research Grants